Catherine's Pickled Blueberries Recipe
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Catherine's Pickled Blueberries

By: foodelicious  Supporting Member (Click to learn more about Supporting Membership)
"Think of this as blueberries with a bite. My friend Catherine serves this sweet/tangy sauce spooned over ripened goat cheese for a knock-‘em-dead appetizer."

Rating: This weblink has been rated 10 times with an average star rating of 5.0 Read Reviews (10)

Rate/Review | 406 people have saved this

Prep Time:
5 Min
Cook Time:
35 Min
Ready In:
8 Hrs 40 Min

Servings  (Help)

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Original Recipe Yield 6 - 8 oz jars
 

Ingredients

  • 3 (3 inch) cinnamon sticks
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice berries
  • 1 1/2 cups red wine vinegar
  • 2 quarts fresh blueberries, washed and picked over
  • 1 cup white sugar
  • 1 cup brown sugar

Directions

  1. Place the cinnamon sticks, cloves, and allspice berries onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Place spice sachet into a large saucepan and pour in the vinegar. Bring to a simmer over medium heat; cook for 5 minutes. Stir blueberries into the vinegar; cook until heated through, about 5 minutes. As the blueberries heat, gently shake the pot. Do not stir to avoid breaking the berries. Remove from heat, cover, and let stand at room temperature for 8 to 12 hours.
  2. Pour berries and liquid into a colander set over a bowl. Remove spice sachet. Transfer berries to hot, sterilized canning jars; reserve the liquid. Return liquid to saucepan and place over high heat. Stir in the white and brown sugars; bring to a boil. Boil until thickened, about 4 minutes.
  3. Ladle hot syrup over berries, leaving 1/2 inch headspace. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with sterilized lids; screw on rings.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 26 | Total Fat: 0.1g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2009 by blancdeblanc Supporting Member (Click to learn more about Supporting Membership)
Wow. What a treat! The tangy berries pair perfectly with goat cheese. Bet they would be... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2009 by MOTTSBELA Supporting Member (Click to learn more about Supporting Membership)
I am not a fan of pickled things; however, this was presented to me as a chutney so that I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2009 by Marianne Supporting Member (Click to learn more about Supporting Membership)
I just finished making a quarter batch of this recipe (I am not a canner), and all I can say... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2009 by Cazuela Supporting Member (Click to learn more about Supporting Membership)
Sure, you can serve it over artisan cheeses or with duck. But you can also just sit there with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2009 by Lorem Ipsum Supporting Member (Click to learn more about Supporting Membership)
This was delicious with cheese. Looking forward to serving it with 5-hour roasted duck, too.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2009 by Lisawas Supporting Member (Click to learn more about Supporting Membership)
Had this as an appetizer and it was amazing! It is a great idea for all those blueberries... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2009 by cheesemite Supporting Member (Click to learn more about Supporting Membership)
Tangy, fruity, a little pickle-y but not overmuch. It's pretty fab on my homemade chevre. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2009 by EMMYJAY1 
I found this more like a light chutney than something "pickled", but it is so good! I used it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2009 by SunnyByrd Supporting Member (Click to learn more about Supporting Membership)
What fuels MrB's fire on the days SunnyB ain't so cute? Pure sorcery and pickled blueberries,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2009 by c-biskit Supporting Member (Click to learn more about Supporting Membership)
Served this over baked halibut! It was excellent! Thanks! MORE

 
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